Thursday, 29 January 2009

FRIED GREEN TOMATOES

There are 2 kinds of fried green tomatoes in my kitchen at the moment.

The first are a few scorched green tomatoes from the 2 bushes we do not have shade cloth over. The dogs will eat these or I shall put them into some chutney I want to make.

The other kind of fried green tomatoes will be eaten by us.

Want my recipe, it is so easy.

Just slice some green tomatoes, coat them in seasoned besan (chickpea flour), cook them in a little olive oil until golden, turn them over cook until golden and soft in the middle. Serve with lemon or a fresh veggie salsa. Delicious.

Traditional recipes use wheat flour, the sliced tomatoes are dipped in beaten egg, then coated in flour but my recipe is quick and easy and I like the besan flavour.

So if you have some green tomatoes and some power, we have had a blackout the last 2 nights at meal times and one this afternoon as I write this, you might like to make up this delicious snack.

It is so hot outside you could probably even cook them in a cast iron pan in the sun!

4 comments:

Thanks for the recipe Maggie.I saw fried green tomatoes yesterday on the Food Safari too. I tasted some green tomatoes in my garden "raw." They don't taste very good. Are they special variety? I remember in Taiwan, most tomatoes sold in shops are green, and they taste alright.After two hot days, here in Devon Park, no matter inside or outside are all HOT! Luckily we just made our solar oven and all the cooking done outside, so inside doesn't heat up more. See you, Maggie.

Thanks for that, Maggie. Sadly, the few tomatoes I do have fall into your first camp! Well, bounty for the birds, I suppose. I have been pleasantly surprised by how hardy the cherry tomatoes and climber beans have been, though.

The *only* upside to this unbelievable heat is that it's taken care of the rest of the white fly plague. So there's a silver lining. Unfortunately, the plants they were sucking dry are also mostly wiped out.